Creamy Tuscan Chicken & Butter Beans
Course:
Dinner
Ingredients
- 2 tablespoons Olive Oil
- 2 Chicken Breasts
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- Salt
- Black Pepper
- 2 Shallot (diced)
- 3 cloves Garlic
- 20 grams Tomato Puree
- 1 tin (400g) Butter Beans (with stock)
- 110 grams Sun-Dried Tomatoes (from oil, chopped)
- 100 millilitres Double Cream
- 30 grams Parmesan Cheese
- 100 grams Spinach
- Parsley
Steps
- Preheat the oven to 200C fan.
- Season the chicken with paprika, oregano, salt, and pepper.
- In a large cast iron dish, heat olive oil over medium-high heat.
- Add the chicken cutlets and cook until starting to brown -- about 2 minutes per side.
- Transfer the chicken to an oven-proof dish, and put in the oven for about 12 minutes, until fully cooked.
- In the same pan as before, add the chopped shallot and minced garlic, and saute until softened -- about 2-3 minutes.
- Stir in the tomato paste and saute for about 2-3 minutes.
- Stir in the butter beans with their liquid and the sundried tomatoes. Simmer gently for 5 minutes to thicken slightly.
- Shred the chicken and return it to the pan.
- Stir through the cream, parmesan, and spinach. Let everything warm together for 2–3 minutes, letting the spinach wilt.
- Season with black pepper, taste for salt, garnish with fresh parsley and serve with crusty bread.